Rump cover: Difference between revisions
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== Brazilian perspective == |
== Brazilian perspective == |
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Brazilians travelling to the [[United States]] are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by American |
Brazilians travelling to the [[United States]] are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by American [[butcher]]s - mainly due to pricing reasons. It is also part of the [[top sirloin]]. Picanha is very popular at all-you-can-eat barbecue restaurants ([[churrascaria|churrascarias]]). This style of all-can-eat is commonly referred to as '''Rodizio''', which is the Portuguese term for the aforementioned style of eating. |
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When attending a '''Rodizio''' style lunch or dinner, waiters typically come to one's table with a delectable variety of prime cuts and exotic meats. After the client specifies what cut and how cooked the meat should be, the waiters then cut thin slices of meat straight of the roasting spit. |
When attending a '''Rodizio''' style lunch or dinner, waiters typically come to one's table with a delectable variety of prime cuts and exotic meats. After the client specifies what cut and how cooked the meat should be, the waiters then cut thin slices of meat straight of the roasting spit. |
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Revision as of 01:06, 31 August 2006
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Rump cover is a cut of beef that is considered by some, to be the best part of the cow, even better than filet mignon.
Brazilian perspective
Brazilians travelling to the United States are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by American butchers - mainly due to pricing reasons. It is also part of the top sirloin. Picanha is very popular at all-you-can-eat barbecue restaurants (churrascarias). This style of all-can-eat is commonly referred to as Rodizio, which is the Portuguese term for the aforementioned style of eating.
When attending a Rodizio style lunch or dinner, waiters typically come to one's table with a delectable variety of prime cuts and exotic meats. After the client specifies what cut and how cooked the meat should be, the waiters then cut thin slices of meat straight of the roasting spit.
It is also of interest that Brazilian cuisine sparingly makes use of seasonings in the preparation of their meats. Instead of seasoning, they prefer to use Sal Grosso, which is directly translated as "coarse salt", the Kosher style salt that we find in our supermarkets today.
Although it is not completely certain, many Brazilian chefs agree that the Picanha cut originated in Rio Grande do Sul, the southernmost state of Brazil, famous for its churrasco. Additionally, there is debate as to the degree of influence the local Argentinean immigrant population had on the region's fame for quality beef.
See also
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